Sunday, May 4, 2008

Indo-China Chow Mein for the Chinese Take-Out Party!

This is my take on one of the most popular items out of Chinese Take-Out menu, Chow Mein. As always it has been tweaked miles and miles away from the classic version, Indonesia-ised (added kecap manis), added some bling (shrimps, fried shallots) *grin*...and...ta-da!!...

I've been on Chinese Take-Out diet...almost my whole life (hmm who isn't?). Ironically, I NEVER order Chow Mein here in Hong Kong. The Chow Mein in Hong Kong is often made of super thin egg noodles, which I am not fond of, I love my noodles long, thick, luscious and chewy, not those itsy bitsy fragile thin noodles, who said size doesn't matter?

When you meationed Chow Mein in your contest I wanna to ask you the version but now I know what you mean..Noodle!!.In USA, Chow Mein version is so different from asian even it's a asian dish.Actually we called Chinese american dish..shredded chinese cabbage with meat and some corn starch...that ABC Chow Mein!!lol!That right!.When you order Chow Mein in US,don't expect noodles!!